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Jonathan Press

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Jonathan and the Galley team have a passion for transforming the food industry. Jonathan’s mission is simple: To simplify food operations, reduce stress on culinary and operations teams, and increase the profitability of food businesses, all while reducing food waste. The Galley team helps food businesses organize their messy food data — to make food…

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Eric Bernheim

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Eric Bernheim skillfully leads his clients through complex real estate transactions, providing keen insights that drive innovative and lasting solutions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country.   With over a decade of experience, Eric’s solid understanding of commercial and residential real…

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Lu and Rachel

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Lu Harlow has over 35 years of comprehensive food and beverage experience, working in a variety of line and management positions throughout her career, including 30 years managing national park concessions.  Lu is the creative and strategic mind behind Xanterra’s 51 Yellowstone food, beverage and warehouse operations and is instrumental in menu development, staff training…

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Rocky Dunnam

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Executive Chef Rocky Dunnam CEC, CCA, WCEC, CDM/CFPP 806.333.8042  mr.dunnam@yahoo.com Biography Executive Chef Rocky Dunnam, graduated Le Cordon Bleu from Scottsdale Culinary Institute and has 10+ years experience in the hospitality industry including resort/hotel, restaurants, and non-commercial entities with healthcare and college/university foodservice operations. Chef Rocky is a Certified Executive Chef and Certified Culinary Administrator…

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Nick Fosberg

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Nick Fosberg is known as one of the highest paid, marketing and promotional consultants in the bar & restaurant industry and he owns 2 bar / restaurants in the Chicagoland area. He’s been a speaker for Nightclub & Bar, Jon Taffer, NRA, and many other organization’s audiences to reveal how he attracts new customers at…

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